Whether or not you are vegan, you’re going to love this pasta recipe for a warm, creamy and comforting Vegan Pumpkin Spaghetti Alfredo. Visiting the pumpkin patch is one of my favourite activities for fall. You can see that with all of the pumpkin recipes I’ve been putting together.
I was inspired to make this pasta from my previous recipe for Spinach and Pea Pesto. What is so great about the pesto recipe is that you’re able to hide vegetables in it for any picky eaters and you can do just that with this new rendition. Pumpkin, mushrooms and spinach are all great sources of vitamins. If you don’t have pumpkin, feel free to use a roasted squash and heck, even the canned option will work.
This Vegan Pumpkin Spaghetti Alfredo uses a pretty thick sauce so for the best result, toss it with the spaghetti before serving instead of topping the noodles with it. If the sauce ends up being too thick for your liking, add hot pasta water to thin it out.
Get creative with this dish! Try out a different mix of veggies and noodle shapes.
Scroll below for a full list of ingredients and instructions to create this pasta dish . Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
Vegan Pumpkin Spaghetti Alfredo with Mushrooms and Spinach
Whether or not you’re vegan, you’re going to love this pasta recipe for a warm, creamy and comforting Vegan Pumpkin Spaghetti Alfredo with Mushrooms & Spinach!
- Yield: 4 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 400 g of spaghetti
- 1/2 cup of cashews (soaked)
- 1 ½ cups of pumpkin puree
- 1 tbsp olive oil
- 2 cloves of garlic
- ¼ tsp paprika
- 1/8 tsp nutmeg
- 5 tbsp nutritional yeast
- 1 cup of non-dairy milk
- 1 tsp of salt or to taste
- 1 ½ cup of sliced cremini mushrooms
- 2 cups of fresh spinach
Instructions
- Cook pasta according to the packaging instructions until ‘al dente’. Drain, reserving 1/2 cup of the cooking water. Toss in a little olive oil and set aside.
- Soak cashews overnight or for 10 mins in boiling water. (How To Cook With Cashews)
- In a Vitamix or high-speed blender, combine cashews, pumpkin puree, nutritional yeast, garlic, paprika and nutmeg. Blend until smooth.
- Heat a large skillet over medium heat. Add 1 tbsp of olive oil. Sautee mushrooms (How to Cook the Perfect Mushroom). Add spinach and sauté until wilted. Pour in pumpkin sauce and stir until heated.
- Add spaghetti to the pan and toss until the noodles are coated. If the sauce is too thick add a little of the pasta cooking water until desired consistency is achieved.
- Serve immediately
